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[untitled]

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00:30:00

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San Francisco, CA, USA

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Comcast Cable

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Channel 24 (225 MHz)

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mpeg2video

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ac3

PIXEL WIDTH
544

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480

TOPIC FREQUENCY

California 11, John 3, Berkeley 2, America 2, Arthur Bell 2, Olive 2, Lindsay 2, Rio Gozo 2, Tanimura & Antle 1, Exponential 1, Chico 1, Henry Bell 1, Jim Patton 1, Tanimura & Antlewhere 1, Scott Patton 1, United 1, Ojai 1, Ab 1, Ut 1, Kilcoyne 1,
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  SFGTV2    [untitled]  

    April 19, 2013
    9:44 - 10:14am PDT  

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[captionibg made possible by california farm bureau federation] >> coming up on "california country," see how one farmer is breaking bread with his customers, literally. then we offer an ode to olives thanks to this historic company. and see how salads are getting a makeofer thanks to these long-time farmers. plus see how your flowers get from the field to the florist. it's all ahead, and it starts now. nestled into the hills of the quiet little town of ojai is where you'll find the rio gozo farm. "rio," which means river in spanish, and "gozo," which
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means joy, is run by former chef and now full-time farmer john fonteyn. and if you watch him work long enough, you'll realize just how much gozo is actually flowing around these parts. >> good morning. >> you, too. how are you all? i mean, my first love qith food wap really preparing food and cooking it. i just kind of felt like since food was a relationship i'm gonna have my whole life, and one i check in with 3 times a day, that it'd be good to really kind of explore it deeper. >> and john gets to explore his love f@r food every day, now across 3 1/2 acres of various real crops at the farm. he picks squashes and packs the produce from sunrise to sufdown and has built a connectiob not only to food but his local community, too. he operates a thriving community supported agriculture business, delivering to homes and offices.
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in addition, he's struck up relationships with local chefs like tim kilcoyne at the sidecar restaurant in downtown ventura, offering them an outlet to get produce they may not find elsewhere, and offering them advice from a chef's viewpoint. >> something like this? is this what we're looking for? ok, cool. i love to speak to him about, like, what would you like to see next season? and so we can start talking about how we can plan his menu basically from the see catalog, and, you know, have it to where the diners can understand that, you know, your dinner didn't just take an hour to prepare; it took 110 days. becausthat's how long ago we thought about what you'd be eating, what you might like to eat. and these are some of the tomatoes that are getting ready, but we can pull these today. this is the male flower, and this is the felale flower.
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>> how can you tell? >> 'cause it's got the fruit on it. >> oh, ok. >> and then no fruit here. >> his background, which is also another great thing is that i enjoy, like, working with him, is that he actually has a chef experience background. you know, so i mean, he knows--from my perspective, he knows exactly what, you know, what i'm thinking or things like that. >> john estimates he feeds about 165 people through his csa program. and now, thanks to tim's help, a countless number of other folks who dine at the restaurant have been introduced to this farmer and his produce. and as a farmer, what better way to find out what people really think about your produce than to inbite yourself to dinner every so often? john's biggest belief is that food connects people, and so he jumped at the opportunity to connect with his community when tim brought up the idea of having a farmer dinner at his restaurant. all the food comes from local farms within 100
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miles of the restaurant, and farmers like john get to put a face on the people growing the food that this community is eating. >> and it's kind of, you know, to introduce the, you know, the public to the local farmers, d, you know, kind of get the farmers, you know, out from behind the tents from the farmers market, or actually out in bront of the public so they can shake hands. and, you know, people--especially nowadays, people want to know where the food's coming from, which is important. so this is just another avenue to be able to do that. >> well, so often, like, when you're picking food and selling it, you just pick it, you put it in a box, and it disappears. and you don't actually get to see the people that are eating it. so it has a huge impact on me to, like, just be able to put a face with whom i'm feeding. >> so as the seasons change at rio gozo farm, one thing remains constant: john's love of produce and people. and that's a connection that won't be broken soon, for him, and he hopes for
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others, too. >> and, yeah, we all gotta eat, you know? i mean, we can't--we can't just keep putting up house after house after house and hope that, um, you know, mexico or chile or china will be the people that are like the guardians of our food security. and, you know, to assume that everything will just plunk right along the way it is right now, and there'll be no interruption in those things is naive. so, um, i think it's important to support local farmers, and i liked--i just generally liked farmers. >> it's probably the most widely recognized olive brand in america, and california's
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lindsay olives re labeled with astonishing speed and efficiency. after all, lindsay olives' parent company bell-carter foods produces more than 10 million cases cf olives every year. >> olaves look very simple in the can, but there's a lot of hard work that goes to produce one can of olives. >> this family-owned business is one of the largest table olive processors in the country. millions of pounds of fruit are canned and processed here in the small agricultural town of corning, ab@ut 25 miles from chico. scott patton, who has 200 acres, is one of many family growers who supply the company with manzanilla olives. >> my grandpa started back in the early fifties, and my dad, jim patton, really brought the--and kind of organized the whole orchards and got things going, and... why i like olives? olives are good for you. olives--we were just talking about olive
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extract. you can eat an olive, and it helps reduce cholesterol. there's a lot of good thin@s about olives. olive oil--that's a greathing. >> but tell m a little bit--these are your babies basically. >> well, yes, they are. yes. a lot of times you'll get years where there's just af olive here a@d an olive there. but the pollination was great this year, so we have olives pretty uniformly in the--throughout the canopy. so we sell--the majority of our olives go to bell-carter. um, they've been great for the industry, and they produce a great, great product. >> california's weather is perfect for olives, and some of these trees can grow for several hundred years. but you may be surprised to know that harvesting in california is largely done by hand. flash back more than 100 years to 1912. back then, olives were harvested the very same way, by
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hand. that's when two brothers, arthur and henry bell, decided to buy a small olive grove near fresno. they even carried on harvesting and selling olives through the great depression. no one realized it back then, but the brothers were planting the seeds for a multi-million-dollar business lasting at least 4 generations. >> just to give you an example, bell-carter's first canning operation was in berkeley, california in 1930. the company had 12 employees, and i think their annual--annually they canned about 7,000 cases of olives. come up to today's standards. we have over 500 employees canning well over 9 million cases a year. >> at the heart of the business
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is the fruit, arriving at the processing plant within 24 hours of beng picked so the olives can be sized and sortd. although the olives are initially green and bitter, they're soaked for days in these special contaifers, and mixed with lye and carbon dioxide to turn theinto those familiar california black olives. >> they can tree ripen, but for the nice, firm, black, ripe california olive, we want the greenest, firmest olive we can get to start with. and we'll take--our 7-day special process will take that bitterness out and turn it into a shiny, black, beautiful california black olive. >> but what about those olive pits? well, they're specially removed from the black olives
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using a process the bell brothers helped to invent back in the 1930s. >> arthur bell, along with another innovation--arthur bell, along with students from the engineering department at berkeley invented the pitter-chopper. this lachine would basically takehe pit out of the olive at the same time it chopped the olive in small pieces. bell's chopped olives was widely used in the chopped olive sandwch, which was considered a delicacy around san francisco. the bell-carter family and all the dedicated employees have been processing top quality olives for over 97 years. >> then they're off to a pizza chain, restaurant, or grocerystore near you. in corning, charlotte fadipe for "california country tv."
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>> long known for being the salad bowl of the world, now one salinas based company is changing what we put in our salads. did you know that in terms of production value, lettuce is the leading vegetable crop in the ufited states? and each year, more than 80% of the salad greens consumed in the united states are grown in the salifas valley. and while lettuce is consistently among california'q top commodities, nobody has seen quite the success inhe salinas valley as tanimura & antle. one of california's biggest and most respected farms, it has become a leader in quality and innovation when it comes to our favorite leafy green. and it was all started by two families coming together over a common thread. >> i'm a third-generation farmer. my grandfather came here, originally from san juan bautista, probably growing hay and stuff out there. but he heard about the lettuce industry in the earla 1920s, s he moved
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my family here to castroville and started farming lettuce. >> the two families came together, and we'd always been farming collectively together. they had their separate farming operation. we had our separate harvest and marketing. and what we did in 1982 is we formed tanimura & antlewhere we've created a vertically integrated company where we had the farming, the harvest, the cooling and marketing all under one umbrella. so from a very humble beginning in 1982 to what we have today, it was really the--you know, the respect that the two families have had for over 50 years. >> today the tanimura family and the antle faly farm more than 30,000 acres and assure excellence all the way from the seed to your salad. hand selected, picked, and washed, every step to ensure food safety is taken here. and as a result, tanimura & antle is now one of america's premiere fresh produce farming operations with over 40 varieties of fresh vegetables available for consumers. but nothing has them quite as excited these days as
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their newest product, artisan lettuce. 3 varieties are highlighted: red and green gem, red and green petite oak, and red and green tango, all 3 of which were researched and developed to meet both the company's standards of quality and the consumers' needs for taste, color, and texture. >> well, if we see--u just gotta look to the past. it was iceberg. it took a long to get to romaine. it took a long time to get to the spring mix. it took a shorter amount of time here. i think you're just gonna see more of these type of products. much like the electronics business, just the speed of technology's, you know, exponential. it goes faster. and so that's it--we've always got to be out in front trying to find out what is that next thing that the consumers are looking for. >> and at the top of most consumer surveys is convenience. the variety of lettuce in each package eliminates the need to buy a lot of different heads of lettuce, and thus allows for customized blends. also, the petite size and shape of each